Ready for cooling
I did substitute grated Parmesan for the shredded. We absolutely loved this salad!
Prep: 25 minutes Chill: 2 to 8 hours
Makes: 10 side-dish servings
2 9-ounce packages refrigerated cheese-filled tortellini
1 pound fresh asparagus spears (about 16 spears), trimmed and cut into 1-inch pieces
1 large yellow sweet pepper, cut into 1/2-inch pieces
1 to 1-1/2 teaspoons finely shredded lemon peel
1/3 cup lemon juice
1/4 cup olive oil or salad oil
1 tablespoon Dijon-style mustard
1 teaspoon sugar
1/4 teaspoon salt
1 clove garlic, minced
1/2 cup finely shredded Parmesan cheese
1/2 cup sliced green onions (4)
1/4 cup pine nuts or chopped almonds, toasted
In a 4-quart Dutch oven cook tortellini according to package directions, adding asparagus and sweet pepper the last minute of cooking; drain. Rinse tortellini and vegetables with cold water; drain again.
For dressing, in a screw-top jar combine lemon peel, lemon juice, oil, mustard, sugar, salt, and garlic. Cover and shake well.
In a very large bowl place tortellini and vegetables. Add dressing; toss to coat. Cover and chill for 2 to 8 hours. Just before serving, stir in cheese, green onions, and nuts. Let stand 10 minutes before serving.
Nutrition Facts per serving: 263 cal., 12 g total fat (3g sat. fat), 30 mg chol., 329 mg sodium, 29 g carbo., 3 g fiber, 11 g pro.
Exchanges: 1 Vegetable, 1-1/2 Starch, 1/2 Lean Meat, 2 Fat